Easy Homemade Mashed Potatoes Recipe

I cracked the code for Homemade Mashed Potatoes with just russet potatoes, heavy whipping cream, and butter, ready in under 30 minutes.

I used to think perfect mashed potatoes had to be complicated, but this Homemade Mashed Potatoes Recipe proved me wrong. With nothing more than russet potatoes and a little heavy whipping cream you get a silky, rich batch in under 30 minutes that somehow tastes way fancier than the effort.

I keep coming back to it when I want Easy Mashed Potatoes that actually impress without turning dinner into a production. I still mess up sometimes, over mash or overthink things, but this one bails me out every time and people ask if I added some secret ingredient.

Try it, and see why it sticks.

Ingredients

• Russet potatoes are high in starch, great for light, fluffy mash
• They provide potassium and vitamin C, with some fiber
• Not sweet, mostly earthy, pairs well with butter and cream
• Heavy cream adds richness, calories and fat for silky mouthfeel
• Mostly fat, few proteins, makes potatoes smooth and indulgent
• Butter brings creamy flavor, helps bind and coat the potatoes
• Unsalted option lets you control salt, adds vitamin A
• Overall it’s a carb rich side, gives quick energy but can be heavy
• Good source of comfort food, balance with veggies or lean protein

Ingredient Quantities

• 2 pounds russet potatoes (about 4 medium)
• 1/2 cup heavy whipping cream (use more if ya want it extra creamy)
• 4 tablespoons unsalted butter (1/4 cup)

How to Make this

1. Peel 2 pounds (about 4 medium) russet potatoes and cut into even 1 to
1.5 inch chunks so they cook evenly.

2. Put potatoes in a large pot, cover with cold water by about 1 inch, add a big pinch of salt, bring to a boil over high heat then reduce to a simmer. Cook until fork tender, about 15 to 20 minutes.

3. Drain the potatoes well in a colander, then return them to the hot empty pot. Let them steam for 1 to 2 minutes to dry out a bit, give the pot a shake to rough up the edges.

4. Add 4 tablespoons (1/4 cup) unsalted butter to the hot potatoes so it melts into them. Mash right away with a potato masher or push through a ricer for ultra smooth results. Dont overwork them or theyll get gluey.

5. Warm 1/2 cup heavy whipping cream in a small saucepan or microwave until just warm but not boiling. If ya want it extra creamy, use a few tablespoons more.

6. Pour the warmed cream into the potatoes a little at a time, stirring and mashing until you get the texture you like. Save a splash to loosen later if needed.

7. Taste and adjust salt as needed. Black pepper is optional but nice.

8. Serve immediately with an extra pat of butter on top if you want, mashed potatoes are best warm.

9. Leftovers: store in an airtight container in the fridge up to 3 days. Rewarm gently with a splash of cream so they dont dry out.

Equipment Needed

1. Vegetable peeler
2. Chef’s knife
3. Cutting board
4. Large pot big enough for 2 lb potatoes
5. Colander to drain
6. Potato masher or ricer (ricer for extra smooth)
7. Small saucepan or microwave-safe bowl to warm the cream
8. Measuring cups and spoons and a wooden spoon or rubber spatula

FAQ

Easy Homemade Mashed Potatoes Recipe Substitutions and Variations

• 2 pounds russet potatoes (about 4 medium)
• 1/2 cup heavy whipping cream (use more if ya want it extra creamy)
• 4 tablespoons unsalted butter (1/4 cup)

• Russet potatoes → Yukon Golds for a naturally creamier, buttery mash; red potatoes work too but theyre a bit waxier, and sweet potatoes will totally change the flavor.
• Heavy whipping cream → half and half or whole milk for a lighter version, or evaporated milk to keep richness without full-on cream.
• Unsalted butter → ghee or olive oil if you need dairy free, or use salted butter if thats all you got just cut back on added salt.
• For tang or extra body → swap 2 tablespoons of the cream for sour cream or plain Greek yogurt, adds tang and richness without making it greasy.

Pro Tips

– Use similar sized potatoes and start them in cold water so they cook evenly, otherwise you end up with mushy bits and rock hard bits in the same pot. Russets give the fluffiest result, Yukon Golds give a creamier feel if thats what you want.

– Push the potatoes through a ricer for ultra smooth, or use a masher but dont overwork them or they’ll turn gluey. Stop once theyre fluffy not like dough.

– Warm the cream and melt the butter into the hot potatoes so they absorb instead of cooling the mash down. Add the cream a little at a time and save a splash to loosen later if needed.

– Taste and salt at the end, add pepper or a little garlic powder if you want more depth. Leftovers reheat best gently with a splash of cream so they dont dry out.